Moules Marinières the French Bistro Classic

[@unclemattscookerylessons]

I used youtube own AI generator for thumbnail, it will be interesting to see if I get more views than usual. For anyone wanting to help this channel grow, please do comment, like share and subscribe. One day it may just work???

[@MaiTran-uo6zk]

Thank you for showing how to cook mussels properly ! Save me money to go to the restaurant to order mussels! Best wishes to Chef Matt 👍❤️

[@sportflyer]

GET IN. One of the finest meals available to man. And woman. I've been known to eat kilos of these things, using one shell as a pair of pincers, just as you did...

[@unclemattscookerylessons]

they really are so tasty, even without all the other ingredients. I once picked some from the rocks in St Ives and didn't have any ingredients to cook them with, so I just steamed them with water and they were lovely

[@LBdevereux]

French school of cooking this man, the best

[@4realdustin]

This transported me to a memory of moules marinieres I had at a lovely inn overlooking the water in Dinard, France; best mussels I ever ate anywhere, and I believe with this recipe I can come close to recreating. I like to leave mine in the salty water for an hour or two, as it gives them a chance to purge any sand or grit they may contain. Fantastic!

[@unclemattscookerylessons]

Thanks mate, so nice of you to take time to comment. I really appreciate it

[@PaddyJoeCooking]

Chef Matt!!!! I had no idea that you were back, no notifications, so good to see you! These mussels look gorgeous YUMMO😋!!!!

[@unclemattscookerylessons]

Thanks so much Patrick, it's clear that KZbin isn't interested in recommending my channel. It's now just a hobby for me, I also hardly watch any cooking content lately. So I'm not up to date on how you and that group of cooking channels are doing? I really hope you're thriving mate, it's a mad world right now, people are struggling. Love to you and your family mate, stay sane 😀

[@toodie535]

glad to see you're still making videos--got sidetracked for a few years . You are a delight and hope your world is going well. Thanks for the earliest videos--you are A Real Person not a persona, so refreshing to an older isolated lady. kiss kisss. xxoo

[@unclemattscookerylessons]

Ah thank you so much, I don't make as many videos these days. I had a crazy idea that this could become my main job. Maybe one day. Ps I appreciate the kisses 💋

[@gcwrestling888]

that looks absolutely fantastic, great job matt

[@unclemattscookerylessons]

Thank you! Cheers!

[@brendawood3322]

Love mussels. Definitely going to try!

[@unclemattscookerylessons]

You should, thanks for taking time to comment Brenda x

[@hubrisnaut]

I just got hungry. I love mussels provincial served over fresh black pepper pasta, but this recipe looks like it will do just fine. There are a number of large commercial mussel farms here so they are very inexpensive at the market, 3 pound bags are $6-7 dollars or less. To novices, If you over cook them, they turn to rubber. Cook only until they just come open and pull off the heat and quickly plate up. They will continue to cook a bit and be perfect.

[@pcwizardman]

I like the Thai option with coconut milk

[@unclemattscookerylessons]

Yummy 😋

[@britpackdog4545]

Great now I want mussels and crusty fresh bread.

[@unclemattscookerylessons]

yeah you do, glad to help sir

[@MariaRose_88]

I cook this at work. I add salt 🧂

[@unclemattscookerylessons]

I add probably too much salt on my own food, I have to say that the mussels for me are salty enough. I wonder if there are variations in the salty - ness depending on the saline content of the water they grow in?

[@loafersheffield]

"Garlic bread! What, garlic...Wi' bread?" "I've tasted it. It's the future!" See: Phoenix Nights. When Henry V laid siege to the town of Harfleur, many of his troops ate contaminated shell-fish and got the serious botty trots. Lots of them died. Mind you, enough survived to put one up the froggies later in the campaign at Agincourt. "We few, we happy few....." See: Bill Wobbleystick. Toodle-pip!

[@unclemattscookerylessons]

cool a comment that I didn't need to translate into proper language first. Peter Kaye also did the bit about cheese and cake, very funny guy. Henry V and the St Crispins day speech is incredible

[@loafersheffield]

@@unclemattscookerylessons Agreed, on both counts.

[@hubrisnaut]

@@unclemattscookerylessons Well if you blokes had won the Revolutionary War I would be speaking the King's English. Don't blame me, blame the French.

[@710LENNY]

Finely diced shallots and jalapeno peppers, then a good slug of tequila.

[@unclemattscookerylessons]

Ooh sounds nice

[@lengriffiths1]

You enjoyed the tasting far far to much. Please consider we may not have moules to sample. I don't want to appear jealous....... but I am.

[@unclemattscookerylessons]

They were very nice 👍